Baked Chai Cheesecake

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Recipe's preparation

1. Add butter to tmx bowl and melt on 80degrees, 3min, speed 2.

2. Add almond meal and gingernut biscuits and blend speed 5 for 20 seconds. Press mixture into a greased 26cm springform tin and chill.

3. Rinse or wipe out tmx bowl. Add Philadelphia cream cheese and cottage cheese to tmx bowl and beat on speed 7 for 30 seconds, scrape down bowl and mix again on speed 7 for 30seconds.

4. ** In a separate bowl mix eggs and sugar together until light and fluffy.

5. To the cheese mixture add sour cream and spices. Mix speed 5 for 30 seconds.

6. Add in the egg mixture and using a spatular stir until just mixed through.

7. Pour on top of biscuit base and bake at 150 degrees (no fan) for one hour with a small bowl filled with water underneath. Turn off oven and allow the cheesecake to cool and set in the warm oven. Transfer to fridge and let it rest for a day before eating.

8. Dust with extra cinnamon before serving.



**if you don't have a second tmx bowl or another machine to whip eggs and sugar together until fluffy do this first as the bowl needs to be dry and free from oil. I do this in my kenwood mixer for about 5-10min while I get other things mixed but you could easily do this in your Thermomix with the butterfly. Time will depend on the eggs but the mixture should be quiet thick.